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Prep Time: 8 Minutes Cook Time: 21 Minutes |
Ready In: 29 Minutes Servings: 4 |
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It is described as a kid favorite, low sodium, lower fat, and less than 30 minutes. Ingredients:
1 1/2 cups quaker oats (quick or old fashioned, uncooked) |
1 cup all-purpose flour |
1/3 cup brown sugar, firmly packed |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon ground cinnamon |
1/4 teaspoon salt (optional) |
1/3 cup dates (optional) or 1/3 cup raisins, chopped (optional) |
8 ounces plain nonfat yogurt or 3/4 cup low-fat buttermilk |
3/4 cup banana, mashed and ripe (about 2 medium) |
2 egg whites or 1 egg, lightly beaten |
2 tablespoons vegetable oil |
1 1/2 teaspoons orange zest |
Directions:
1. Heat oven to 400°F Line twelve medium muffin cups with paper baking cups or lightly spray bottoms only with cooking spray.
2. In large bowl, combine oats, flour, brown sugar, baking powder, baking soda, cinnamon, salt and dates; mix well. In medium bowl, combine yogurt, banana, egg whites, oil and orange peel; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.).
3. Fill muffin cups almost full.
4. Bake 20 to 22 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes; remove from pan.
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